Crockpot Breakfast Burritos are loaded with protein, flavor, and plenty of inexpensive ingredients! The slow cooker makes the eggs nice and fluffy and they pair perfectly with the sausage, cheese, and hashbrowns. Roll it all up in a tortilla and enjoy this easy breakfast staple!
What’s in Slow Cooker Breakfast Burritos?
Start your morning off with a filling and flavorful Breakfast Burrito! Made with plenty of eggs and sausage, this easy breakfast entree will definitely keep you full until lunchtime. The best part of all is that it’s a slow cooker recipe, which means the Crockpot essentially does all of the work for you!
- Breakfast Sausage: Adds delicious flavor.
- Bell Pepper: You can use any color you like!
- Red Onion: Adds a bit of sharpness and bite.
- Eggs: Make up the bulk of the filling, giving you a good source of protein and sustained energy.
- Milk: Helps keep the eggs rich and moist.
- Seasonings: Salt and pepper are all you need. For a little extra flavor, feel free to toss in some crushed red pepper flakes, garlic powder, or onion powder. Just keep in mind that the red pepper flakes will definitely heat things up!
- Potatoes: Hash browns work perfectly here!
- Cheese: If you’re not a fan of Colby jack cheese, you can substitute it with cheddar cheese.
- Green Onions: Add a pop of color and freshness.
- Tortillas: You can buy smaller tortillas and make mini burritos or breakfast tacos if you want something smaller for breakfast.
Pro Tip: Use heavy cream instead of milk for a richer filling.
Variations on Crockpot Breakfast Burritos for a Crowd
- Use turkey sausage instead of pork for a lighter option.
- Brown an entire sliced kielbasa instead of sausage for a different flavor.
- Make this Denver omelet flavored by adding ham instead of sausage.
- Skip the meat, but keep the veggies, add more veggies (if desired), and use Swiss cheese instead of Colby Jack for a vegetarian option.
- Use a different kind of onion for a different flavor, such as yellow or vidalia.
No! These burritos only take 3-4 hours to make, and if you leave them cooking for any longer, they will burn!
The best cheese is your favorite cheese! I opted for Colby Jack, but you could use Monterey Jack, cheddar, or even mozzarella if you like!
You sure can! I recommend thawing the hash browns before adding them to the Crockpot.
How to Make Ahead, Store, and Reheat
While crockpot breakfast burritos are best enjoyed on the day they are made, you can make them up to 1 day in advance and store them in an airtight container in the refrigerator until ready to reheat and serve.
Store leftover crockpot breakfast burritos in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.
How to Freeze
Freeze crockpot breakfast burrito filling whole or in individual portions in Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating and serving.
Freeze fully assembled crockpot breakfast burritos tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Unwrap and reheat in the microwave or oven.
Serving Suggestions
To serve, warm the tortillas in the oven wrapped in aluminum foil at 350°F for about 15 minutes. Serve these burritos buffet style, allowing each guest to fill their tortilla to their hearts’ content and top with whatever they like.
When it comes to garnishes, there’s so much room for creativity! Jalapeños, avocado slices, sour cream and so much more pair perfectly with these customizable burritos.
Serve with a side of fruit or pastries for a full buffet. Chicken and waffle casserole, breakfast souffle, or french toast casserole would all pair well!
Crockpot Breakfast Burritos Recipe
Crockpot Breakfast Burritos are loaded with protein, flavor, and plenty of inexpensive ingredients! The slow cooker makes the eggs nice and fluffy and they pair perfectly with the sausage, cheese, and hashbrowns. Roll it all up in a tortilla and enjoy this easy breakfast staple!
Prep: 10 minutes
Cook: 3 hours 40 minutes
Total Time : 3 hours 50 minutes
Instructions
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In a large skillet, cook the crumbled breakfast sausage, bell pepper, and onion together over medium heat until no longer pink, 8-10 minutes. Drain any excess grease.
1 pound breakfast sausage, 1 bell pepper, 1 cup diced red onion
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Meanwhile, spray the inner crock of a slow cooker lightly with cooking spray. In a large bowl, whisk eggs, milk, salt, and pepper until well combined; set aside.
12 large eggs, ½ cup milk, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
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In the prepared crock, layer hash browns, sausage & vegetable mixture, and 1 cup of cheese. Pour the whisked egg mixture over the top.
20 ounces fresh hash brown potatoes, 2 cups shredded Colby Jack cheese
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Cover and cook on low 3 ½ to 4 hours, or until eggs are set and a thermometer reads 160 degrees F. Sprinkle on remaining cheese, cover, and allow it to melt for 10 minutes. Garnish the top with chopped green onions, then serve with tortillas and toppings of your choice.
12 (8-inch) flour tortillas, Salsa, Sour Cream, Sliced Jalapeños, Chopped Tomatoes, Sliced Avocado, 1 bunch green onions
Notes
- Use turkey sausage instead of pork for a lighter option.
- Brown an entire sliced kielbasa instead of sausage for a different flavor.
- Make this Denver omelet flavored by adding ham instead of sausage.
- Skip the meat, but keep the veggies, add more veggies (if desired), and use Swiss cheese instead of Colby Jack for a vegetarian option.
- Use a different kind of onion for a different flavor, such as yellow or vidalia.
- Use heavy cream instead of milk for a richer filling.
- Warm the tortillas in the oven wrapped in aluminum foil at 350°F for about 15 minutes.
- Serve these burritos buffet style, allowing each guest to fill their tortilla to their hearts’ content and top with whatever they like.
- Serve with a side of fruit or pastries for a full buffet.
- Nutritional information does not include optional toppings.
Storage: Store crockpot breakfast burritos in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Crockpot Breakfast Burritos Recipe
Amount Per Serving
Calories 321
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 213mg71%
Sodium 507mg22%
Potassium 380mg11%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 2g2%
Protein 18g36%
Vitamin A 832IU17%
Vitamin C 18mg22%
Calcium 203mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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